Betsy’s No Garlic Cowboy Casserole

By Betsy Vail 05/12/2015

Ingredients:

• 2 lbs. ground beef (or ground turkey)
• 1-15 oz. can kidney beans, drained and rinsed thoroughly to avoid a “Blazing Saddles” moment
• 1-14.5 oz. can diced tomatoes
• 1-7 oz. can diced mild green chilies
• 1 medium red onion, diced
• 1 orange or red bell pepper, diced
• 4 Tbs onion powder
• 2 Tbs chili powder
• 2 Tbs ground cumin
• 2 tsp salt
• 1½ tsp chili paste - optional to taste (I use the Sambal Oelek brand)
• ⅛ tsp pepper

• A doubled recipe of the corn bread mix of your choice. I use the Jiffy brand. 

Directions:

1. In a large oven ready skillet or pot, brown the beef over medium heat and drain the fat.
2. Add the beans, diced tomatoes, green chilies, onion, bell pepper, and spices and stir.
3. Heat until the onions and peppers are softened and the mixture begins to thicken, then remove from heat.
4. Prepare the corn bread as directed on the package, then dollop or pour over the top of the beef mixture.
5. Bake at 400 F for 20-40 minutes (depending on the cooking dish used) or until kissed with gold on top. Note: Less cooking time is needed in a shallow casserole dish or skillet, while more time is needed in a heavy cast iron Dutch oven. 
6. Garnish with fresh diced tomatoes, avocado, and/or a dollop of sour cream.